The spices - turmeric, black pepper, coriander, fenugreek, cumin and cayenne - formed something similar to a basic Madras curry powder, missing only the sweeter spices.

Spices such as coriander seeds, cumin, black peppercorns, fenugreek, and chillies are blended with coconut, roasted until quite dark in colour, and then fried giving a toasted nutty taste and lending a dark colour to curries.

There is no part of the world that is not home to a variety of spices; cumin, coriander, fennel, fenugreek, nigella, sesame, anise, the list is endless.